February 7, 2007 6:52 am

I want to know why there are so many more “chef driven” restaurants with male chefs in the kitchen instead of female chefs running the show. Is this some hold-over from the days of the kitchens in France that only allowed men?

I mean, most of our Moms did most of the cooking. Why doesn’t that translate in the business world? There must be 10 males to 1 female in the kitchen of most restaurants I can think of.

In the big cities this may not hold true, but where are the women chefs around here giving us their perspective? No doubt there are very talented women in the kitchens around here, but where?